egg-free

11.15.17

Easy Roasted Poblano & Chicken Soup (VIDEO)

Posted on by Sabrina Brown , Views: 19444
Roasted Poblano and Chicken Soup [Whole30 option, dairy-free, grain-free, paleo-friendly] | Lexi's Clean Kitchen

This Roasted Poblano & Chicken Soup is the perfect one-pot soup for any day of the week! Flavorful, light & hearty, and packed with good-for-you ingredients. The perfect soup for when you are craving a hearty soup with just the right amount of spice!

Roasted Poblano and Chicken Soup | Lexi's Clean KitchenEasy Roasted Poblano & Chicken Soup

If you haven’t tried fire roasted poblano peppers, I highly recommend it! They add such a great smokey flavor to any dish and are super easy to make!

Roasted Poblano Peppers

The combination of smoky poblano peppers, creamy broth, salty tortillas and perfectly cooked shredded chicken in this dish is absolutely amazing. One of my favorite soups right now and great for game day, too!

Roasted Poblano and Chicken Soup | Lexi's Clean Kitchen

Nut-free, grain-free, dairy-free, egg-free, whole30 option, and paleo-friendly… count us IN! Such a great soup for when you are serving a crowd and looking for an allergen friendly option!

How do you cook poblano peppers?

  • How to roast poblano peppers on the stove: Place your chile on the stove burners over a medium flame. Turn with tongs as each side blisters, until the skin is toasted and charred!
  • How to roast poblano peppers in the oven: Place the poblano peppers on a sheet pan and drizzle with olive oil and season with salt and pepper. Toss to coat. Broil on high for 3-5 minutes, turning halfway, or until the skin is browned and blistered.

What can I use in place of poblano peppers?

  • Anaheim
  • Bell pepper (milder)
  • Canned chile peppers
  • Serrano pepper (hotter)

Roasted Poblano and Chicken Soup | Lexi's Clean Kitchen

If you like this recipe, you’ll love these soup recipes:

Watch the video: 


 

Roasted Poblano & Chicken Soup

Print shopping list
Prep Time 10 Cook Time 30 Serves 6

Ingredients

  • 1 tablespoon avocado oil or oil of choice
  • 4 medium fresh poblano chile peppers, roasted directly over an open flame or broiled for 5 minutes until blackened and blistered
  • 2 yellow onions, thinly sliced
  • 2 cloves garlic, minced
  • 1 cup carrots, chopped
  • 1 pound boneless skinless chicken breasts
  • 4 cups chicken broth
  • 1 14.5-ounce can diced tomatoes
  • 1 6-ounce can green chilies
  • 1 14.5 ounce can cannellini beans
  • 1 teaspoon cumin
  • 1 teaspoon oregano
  • 1/2 teaspoon coriander
  • 1/2 teaspoon sea salt
  • 1/2 teaspoon pepper 

Garnishes

  • Tortilla chips, crumbled
  • Feta cheese, crumbled
  • 1 avocado, diced
  • Fresh cilantro, roughly chopped
  • 1 jalapeno pepper, sliced
  • 1/2 red onion, finely diced
  • 1 lime, sliced into wedges

Directions

  1. Roast Poblanos: Turn on the flame on your gas stove and place poblano peppers on the flame. Turn often until charred. OR in the oven: Place the poblano peppers on a sheet pan and drizzle with olive oil and season with salt and pepper. Toss to coat. Broil on high for 3-5 minutes, turning halfway, or until the skin is browned and blistered.
  2. In a large dutch oven, heat oil on medium-high heat.
  3. Add onion, garlic, and carrots. Sauté for 3-5 minutes, or until onion is translucent.
  4. Chop the poblanos into small pieces then add the poblano peppers and the spices and stir for 1-2 minutes.
  5. Pour the chicken broth, diced tomatoes, green chilies, beans, and spices. Stir until well combined. Cover and bring soup to a boil.
  6. Once at a boil, turn down heat and add in chicken. Let simmer covered for 20-25 minutes until chicken is fully cooked through and no pink remains. Take soup off the heat.
  7. Gently take the chicken out of the soup. Let cool, shred and set aside.
  8. Using a liquid measuring cup, scoop 4 cups of soup into a high-speed blender. Blend until smooth and creamy. Add pureed soup and shredded chicken back into the soup and stir well.
  9. Taste and adjust seasoning as needed.
  10. Serve warm with desired toppings!

Recipe Notes

  1. Instead of transferring 4 cups of soup to a blender, feel free to use an immersion blender in this step if desired! If using an immersion blender, make sure to leave some of the veggies whole, and avoid over-blending. The soup shouldn't be a pureed soup!
  2. This soup isn't super spicy, but to avoid spice, scrape out seeds from any peppers!
  3. Want to sub the poblano pepper?  Try: Anaheim, bell pepper (milder), additional canned chile peppers, cerrano pepper (hotter). OR you can omit.
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There may be affiliate links in this post! By clicking on them, or purchasing recommended items I may receive a small compensation, at no cost to you! However, I only recommend products I absolutely love and use in my own home! Thank you for supporting Lexi's Clean Kitchen when you shop! See my disclosure policy for more info!
10.11.17

Southwestern Hummus Dip

Posted on by Sabrina Brown , Views: 7920
Southwestern Baked Hummus Dip [vegetarian] | Lexi's Clean Kitchen

If you love southwestern flavors, this Southwestern Hummus Dip is for you! It is such a fabulous vegetarian dip for entertaining or to enjoy as a snack! If you haven’t made my first hummus dip and you are skeptical about baked hummus, I promise, it is so so good.

Southwestern Baked Hummus Dip | Lexi's Clean Kitchen

Veggies, beans, and spices; cooked to perfection! Baked hummus is my new go-to game day dip because it is so easy to make and is perfect for prepping ahead of time. I throw it all together and top it with cheese, then cover and refrigerate until ready for baking. Simply bake, add your garnishes, and serve!

 

Southwestern Baked Hummus Dip | Lexi's Clean Kitchen

Go ahead and garnish! Then grab veggies and tortilla chips, and get dipping!

Southwestern Baked Hummus Dip | Lexi's Clean Kitchen

Southwestern Hummus Dip

Print shopping list
Prep Time 10 minutes Cook Time 20 minutes Serves 6

Ingredients

  • 1 teaspoon avocado oil
  • 1 yellow onion, diced
  • 1 red pepper, diced
  • 1 green pepper, diced
  • 1 can black beans, strained and washed well
  • 2 cups spinach
  • 1/2 teaspoon cumin, more to taste
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon sea salt, more to taste
  • 1/2 teaspoon paprika
  • 1/4 teaspoon chili powder, more to taste
  • 2 ears fresh corn, cooked (we boiled ours for 5 minutes)
  • 2-10 ounce tub of Sabra hummus

Garnishes

  • 1 cup sharp cheddar cheese, more as desired
  • 1/2 cup scallions, thinly sliced
  • 1 red onion, diced

For Dipping

  • tortilla chips
  • 2 cucumbers, sliced thinly for dipping
  • 1 carrot, sliced thinly for dipping

Directions

  1. Preheat oven to 350ºF.
  2. Heat the oil in a large skillet over medium-high heat.
  3. Add the onions, peppers, and spices to the skillet. Sauté until the onions are translucent and the peppers start to soften about 3-5 minutes.
  4. Add the black beans, corn, and spinach and sauté until the spinach just starts to wilt. Take off heat and set aside.
  5. Pour hummus into an 8x8 baking dish. Spread evenly.
  6. Pour in black bean mixture and spread evenly.
  7. Bake for 15-20 minutes until cheese is melted and golden.
  8. Top with garnishes and serve warm with cut-up vegetables and tortilla chips!
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There may be affiliate links in this post! By clicking on them, or purchasing recommended items I may receive a small compensation, at no cost to you! However, I only recommend products I absolutely love and use in my own home! Thank you for supporting Lexi's Clean Kitchen when you shop! See my disclosure policy for more info!
09.25.17

Slow Cooker Mulled Cider with Caramel Pecan Rim

Posted on by Sabrina Brown , Views: 12824
Mulled Cider with Caramel Pecan Rim [no refined sugar] | Lexi's Clean Kitchen

Slow Cooker Mulled Cider with a Caramel Pecan Rim will be the hit of your parties or dinner parties all Fall and Winter long! The combination of the caramel and nutty pecans with the warming cider is perfection, and made with no added sugar.. Have it without any alcohol, or spike it as desired with your favorite liquor! Made in partnership with the American Pecan Council!

Mulled Cider with Caramel Pecan Rim | Lexi's Clean KitchenSlow Cooker Mulled Cider with Caramel Pecan Rim

No sugar added, simple to make, and definitely a new go-to drink when entertaining for the holidays! I put this out and let everyone add in their favorite alcohol: caramel vodka, brandy, bourbon, or wine!

Mulled Cider with Caramel Pecan Rim | Lexi's Clean Kitchen

If you love the combination of cinnamon + warm apple cider + a touch of cranberries, this is definitely a must-try! The best part? All you have to do is toss everything in a slow cooker and BOOM. Mulled cider perfection.

Mulled Cider with Caramel Pecan Rim | Lexi's Clean Kitchen

Get creative with this recipe for holiday entertaining by creating an individual spiked cider bar! Simply place liquor such as bourbon, red wine, or rum next to the slow cooker and let friends or family create their own spiked mulled cider beverage!

Mulled Cider with Caramel Pecan Rim | Lexi's Clean Kitchen

I’m back with another fabulous recipe in partnership with my friends at the American Pecan Council! Pecans are my favorite nut! They are lower in carbs and higher in fiber compared to many other nuts, and they’re a “good” source of monounsaturated fat, including the beneficial oleic acid that’s found in olive oil! A handful of pecans (about 19 halves) is a good source of fiber, thiamin, and zinc, and an excellent source of copper and manganese – a mineral that’s essential for metabolism and bone health. Plus, they have that yummy, buttery flavor! I love using pecan pieces to make my life easier during the chopping of them!

Mulled Cider with Caramel Pecan Rim | Lexi's Clean Kitchen

Mulled Cider with Caramel Pecan Rim | Lexi's Clean Kitchen

Mulled Cider with Caramel Pecan Rim | Lexi's Clean Kitchen

Slow Cooker Mulled Cider with Pecan Rim

Print shopping list
Prep Time 5 minutes Cook Time 4 hours Serves 8

Ingredients

    Mulled Cider Ingredients

    • 1.5 liters of fresh apple cider
    • 4 star anise
    • 3 cinnamon sticks, or 1/2 teaspoon ground cinnamon
    • 1 orange thinly sliced, used half of the slices on serving glasses and 1/2 of the slices for the mulled cider
    • 1/2 lime, thinly sliced
    • 1-inch knob of ginger, skin removed
    • 1 cup fresh cranberries

    Pecan Caramel Rim

    Add-In Alcohol Options

    • Bourbon, 2 ounces per glass
    • Dark rum, 2 ounces per glass
    • White wine, to taste
    • Caramel Vodka or Regular Vodka, 2 ounces per glass

    Directions

    1. Place all mulled cider ingredients into a slow cooker. Set on low for 4 hours.

    2. While cider cooks, make a batch of caramel. Place coconut milk, vanilla, butter and sea salt in a small saucepan over medium-high heat. Bring to a boil. Turn down heat to low and let simmer, whisking often, for about 30 minutes or until thick enough to coat the back of a spoon. Take off heat and let cool. Store in the refrigerator until the mulled cider is ready.

    3. Pour caramel onto a small, shallow plate.

    4. On a separate shallow plate, place crushed pecans.

    5. Dip your glass of choice in the caramel until the entire rim is well covered. Dip the caramel rim into the pecan mixture. Pour mulled cider into glasses and spike your drink with the desired alcohol if using, then stir and enjoy!

    Recipe Notes

    1. Storage: Leftover cider can be stored in the refrigerator for up to three days.
    2. Make It On The Stovetop: Simmer the mulled cider ingredients in a large saucepan over low heat. Cover and let simmer for about 1 hour. Make sure that the cider stays at a low simmer, if it comes to a boil, the cider can separate!
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    There may be affiliate links in this post! By clicking on them, or purchasing recommended items I may receive a small compensation, at no cost to you! However, I only recommend products I absolutely love and use in my own home! Thank you for supporting Lexi's Clean Kitchen when you shop! See my disclosure policy for more info!

    Mulled Cider with Caramel Pecan Rim | Lexi's Clean Kitchen

    For more information, visit the American Pecan Council’s website! All thoughts and opinions are always 100% my own! Thank you for continuing to support LCK and the brands I work with!

    07.17.17

    Four-Ingredient Lightened Up Piña Colada

    Posted on by Sabrina Brown , Views: 11366
    4 Ingredient Lightened Up Piña Colada (dairy-free, paleo-friendly) - Lexi's Clean Kitchen

    This Four Ingredient Lightened Up Piña Colada is the perfect simple and refreshing Summer drink! Simply toss all of the ingredients into a blender, buzz, and sip!

    4 Ingredient Lightened Up Pina Colada | Lexi's Clean Kitchen

    I am so excited to partner with my friends at Pacific Foods to bring you today’s recipe. I love to lighten up dishes with their coconut milk instead of using canned coconut milk! It makes the dish, or cocktail, lighter, while still being super creamy!

    4 Ingredient Lightened Up Piña Colada

    We had so much fun testing this recipe. We could not get over how fun and customizable this drink was! Want to turn it into popsicles? Pour it into a popsicle mold, freeze overnight and devour! Want to spice it up a bit? Add some lemon or lime juice for an extra zing!

    4 Ingredient Lightened Up Pina Colada {Dairy-free, no added sugar} | Lexi's Clean KitchenNo added sugar, dairy-free, and paleo-friendly! A cocktail WIN in my book!

    This drink is GREAT without the rum as well for a cooling and flavorful Virgin Piña Colada! Simply ditch the rum to make these mocktails for the non-drinkers in your life!

    4 Ingredient Lightened Up Pina Colada | Lexi's Clean Kitchen

    Definitely, a new go-to Summer cocktail to make for weekend entertaining!

    Four Ingredient Lightened Up Piña Colada

    Print shopping list
    Prep Time 10 minutes Cook Time 00:00 Serves 2

    Ingredients

    Directions

    1. Place all ingredients in a high-speed blender.
    2. Blend on high until well combined. You should not be able to see any pinneaple pieces.
    3. Taste and adjust ice as needed. The consistency should be very thick but smooth enough to drink!

    Recipe Notes

    • *Triple this recipe to serve a crowd!
    • **You can use any Pacific Foods Coconut Milk you like. This is different than full-fat canned coconut milk!
    • ***I like adding a pinch of sea salt, but you can omit this step!
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    There may be affiliate links in this post! By clicking on them, or purchasing recommended items I may receive a small compensation, at no cost to you! However, I only recommend products I absolutely love and use in my own home! Thank you for supporting Lexi's Clean Kitchen when you shop! See my disclosure policy for more info!

    This recipe is sponsored by Pacific Foods. I love the integrity of their products and think you’ll love them too. All opinions are always 100% my own! Want a free e-cookbook? Download the Non-Dairy Made Easy e-book here!

    07.11.17

    Candied Pecan and Herb Chicken Salad

    Posted on by Sabrina Brown , Views: 20438
    Herb Chicken Candied-Pecan Salad | Lexi's Clean Kitchen

    This Herb Chicken and Candied Pecan Salad is the perfect low-carb, flavorful, and tasty Summer salad! With a little bit of crunch, a hint of sweet, and a lot of flavor, this salad is my new favorite! Made in partnership with the American Pecan Council!

    Herb Chicken Candied Pecan Salad | Lexi's Clean Kitchen

    I am so excited to partner with my friends at the American Pecan Council to bring you today’s delicious salad. I am seriously obsessed with this one!

    Pecans are one of my all-time favorite nuts. Their crisp and buttery texture and naturally sweet taste makes them my go-to for salads and other savory dishes.

    They are low in carbs, high in fiber, and they contain the same heart-healthy unsaturated fats that are found in other nuts, but they’re among the highest in monounsaturated fats, including the beneficial oleic acid that’s found in olive oil!

    Another fun fact? Pecans have 3 grams of protein per ounce and 11% daily value of fiber per ounce! A heart healthy, nutritious snack that is so delicious! 

    These candied pecans are next level amazing. You may remember my gift giving series this December. I packaged similar candied pecans as little gifts and they were an absolute hit. They’re even better in a salad!

    Herb Chicken Candied Pecan Salad | Lexi's Clean Kitchen

    I love this salad because it uses tons of fresh herbs from my garden and CSA, local mixed greens, and an AMAZING dressing.

    Herb Chicken Candied Pecan Salad | Lexi's Clean Kitchen

    A little bit of sweet, a little bit of salty, plus the candied pecan crunch!

    Herb Chicken Candied Pecan Salad | Lexi's Clean Kitchen

    Candied Pecan and Herb Chicken Salad

    Print shopping list
    Prep Time 15 minutes Cook Time 30 minutes Serves 4

    Ingredients

      Candied Pecans

      Grilled Herbed Chicken

      Shallot Vinaigrette: (makes 1/2 cup)

      Other Salad Ingredients

      • Fresh apples, peaches, or apricots, sliced thin
      • 2-4 cups mesclun greens or mixed greens
      • 1/4 cup fresh mozzarella, diced or brie cheese
      • 1 red onion, sliced thin
      • 3 fresh figs, sliced in half

      Directions

      1. Preheat oven to 250°F and line a half-sheet tray with parchment paper.
      2. In a small mixing bowl, beat egg white and water together until frothy.
      3. In a separate bowl mix together maple sugar and sea salt and set aside.
      4. Toss pecans in the frothed egg white mixture first and then place in spice mixture until evenly coated. Place on sheet tray and bake for 30 minutes. The pecans should be well coated in the maple sugar.
      5. Pat chicken dry and season with salt and pepper.
      6. In a small mixing bowl, mix together garlic powder, 1 tablespoon extra-virgin olive oil, and fresh herbs.
      7. Coat chicken well in herb mixture.
      8. Place chicken on a greased grill or grill pan for about 3-4 minutes on each side, or until fully cooked through. If using a grill pan, make sure to cover the chicken to ensure even cooking. Take chicken off heat, slice, and set aside until ready to eat.
      9. While chicken cooks, whisk salad dressing ingredients together in a small mixing bowl.
      10. Assemble all salad ingredients on a serving platter of choice. Save half of the candied pecans for snacking!  Drizzle with shallot vinaigrette (1/4 cup or more, as desired) and devour!
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      There may be affiliate links in this post! By clicking on them, or purchasing recommended items I may receive a small compensation, at no cost to you! However, I only recommend products I absolutely love and use in my own home! Thank you for supporting Lexi's Clean Kitchen when you shop! See my disclosure policy for more info!

      This post is sponsored by the American Pecan Council. All thoughts and opinions are always 100% my own!

      03.26.17

      Lexi’s Weekly Dinner Plan Week 17

      Posted on by Sabrina Brown , Views: 10841

      Is anyone else excited for the first official week of Spring? We are! We are ready for the sun to be shining and the grill to maybe almost be ready to go! 

      This weeks meal plan is filled with bright and delicious flavors to mimic the warm weather.

      From pesto “pasta” to lemon chicken, this weeks menu is loaded with Spring fresh flavors!

      If you are new to the weekly meal plans, we are keeping all of them in one easy Meal Plan Tab on the blog for you to access!

      Lexi's weekly meal Plan Week 17

      Monday: Creamy Pesto Chicken Pasta (30 minute or less, Grain-free, Gluten-free, Sugar-free)

      Tuesday: Easy Eggplant Dinner (3o minute or less, Whole30 compliant, egg-free, paleo-friendly)

      Wednesday: Gluten-free Brussels Sprout Pizza (Add chicken or bacon to make this even more filling!)

      Thursday: Tomato Jalapeno Salmon Burger (30 minute or less, grain-free, Whole30 compliant, Paleo-friendly)

      Friday: Out

      Saturday: Lemon Roasted Chicken with Capers (Whole30 compliant, Paleo-friendly, nut-free, and egg-free)

      Sunday: Leftovers

      Grab your free printable shopping list HERE!

      Meal prep some on-the-go breakfasts from the Lexi’s Clean Kitchen Cookbook! The Paleo Granola on page 46 and the Quiche on page 56 are some of my all-time favorite make-ahead breakfasts!

      Want a side dish biscuit? My Buttery Drop Biscuits on page 74 are a fan favorite!

      As always, if you have meal plan feedback, please send me an email at Lexi@Lexiscleankitchen.com! I’d love to hear from you!